Wild Rice Broccoli Casserole
Indulge in the ultimate comfort food with this Wild Rice Broccoli Casserole, a hearty blend of nutty wild rice, crisp-tender broccoli, and creamy, cheesy goodness. Perfect as a main dish or side, this recipe combines the wholesome texture of wild rice with a velvety homemade cheese sauce, featuring sharp cheddar and Parmesan for maximum flavor. Topped with golden, buttery panko breadcrumbs for a satisfying crunch, this casserole is as irresistibly satisfying as it is easy to prepare. Ready in just over an hour, it’s an ideal choice for cozy family dinners, holiday gatherings, or meal prep. Whether you’re looking to elevate your side dishes or create a vegetarian-friendly centerpiece, this recipe is sure to impress!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water
- 4 cups broccoli florets
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil or melted butter
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Rinse the wild rice under cold water. In a medium saucepan, combine the wild rice and water. Bring to a boil, then reduce heat, cover, and simmer for about 40-45 minutes, or until the rice is tender and the water has been absorbed. Set aside.
While the rice is cooking, steam the broccoli florets for 4-5 minutes until bright green and slightly tender. Do not overcook; they should still be crisp. Set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk, ensuring no lumps form. Cook for 3-4 minutes, stirring constantly, until the mixture thickens.
Lower the heat and stir in the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Stir until the cheese is fully melted and the sauce is smooth. Remove from heat.
In a large mixing bowl, combine the cooked wild rice, steamed broccoli, and the cheese sauce. Mix thoroughly to ensure everything is evenly coated.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with olive oil or melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling.
Let the casserole cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 883 mg | 38% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.4 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 492 mg | 38% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 220 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
